Why did I want to go behind the scenes and see how the pig was prepped for the special Sunday dinner? Why did I care to see a pig get prepped on my birthday instead of partying or shopping? Maybe it's my fascination with how my food gets prepped. Maybe it's the many kitchen tours I had. My brother was a chef at Morimoto in NYC. I visited the kitchen a couple times after dinner service. I also got a tour of the kitchen at one of NYC's hottest restaurants, Buddakan, from Dale Talde when he worked as their sous chef. I've gone to a Belgian bakery and watch the bakers make airy Belgian cheesecake and quiche.
|A 25 pound suckling pig|
He then removed the head, split the backbone and quartered the ribs. The pieces were then laid on a rack, where Chef Quis seasoned the meat well with salt. "That's it!?" I questioned. "Yup, that's it," he replied. So then the pig is refrigerated overnight and roasted the following day.
The pig's bones are used for stocks used for cooking other delicious items on the Barcelona menu. Let's say nothing goes to waste. Why would you waste precious meat anyway?
After all this, did I lose my appetite? Nope. I stayed for drinks and tapas right after. My tapas experience will be posted tomorrow. Stay tuned.
Barcelona Restaurant and Wine Bar
222 Summer Street
Stamford, CT 06901
Tel: (203) 348-4800